Influence of the Amount and Type of Whey Protein on the Chemical, Technological, and Sensory Quality of Pasta and Bakery Products

por Komeroski, Marina Rocha, de Oliveira, Viviani Ruffo
Publicado 2023

Overview of the Incorporation of Legumes into New Food Options: An Approach on Versatility, Nutritional, Technological, and Sensory Quality

por Schmidt, Helena de Oliveira, de Oliveira, Viviani Ruffo
Publicado 2023

Chemical, Technological, and Sensory Quality of Pasta and Bakery Products Made with the Addition of Grape Pomace Flour

por Boff, Jaqueline Menti, Strasburg, Virgílio José, Ferrari, Gabriel Tonin, de Oliveira Schmidt, Helena, Manfroi, Vitor, de Oliveira, Viviani Ruffo
Publicado 2022

Brazilian Consumers’ Perception towards Food Labeling Models Accompanying Self-Service Foods

por Felipetto, Nariéli, Scheffer, Patrícia Arruda, Margutti, Karen Mello de Mattos, Silveira, Joice Trindade, Marques, Clandio Timm, Storck, Cátia Regina, de Oliveira, Viviani Ruffo, Helbig, Elizabete, Ginani, Verônica Cortez, Saccol, Ana Lúcia de Freitas
Publicado 2022

Nutritional composition of Eragrostis teff and its association with the observed antimutagenic effects

por Goersch, Maria Clara da Silva, Schäfer, Laura, Tonial, Marina, de Oliveira, Viviani Ruffo, Ferraz, Alexandre de Barros Falcão, Fachini, Jean, da Silva, Juliana Bondan, Niekraszewicz, Liana Appel Boufleur, Rodrigues, Carlos Eduardo, Pasquali, Giancarlo, Dias, Johnny Ferraz, Kist, Tarso B. Ledur, Picada, Jaqueline Nascimento
Publicado 2019